While spending time in Positano, I was served a version of this dish as an amuse-bouche at a beachside restaurant called Le Tre Sorelle. The pizzas are so much fun to make with Jade and her friends back home, and they are also a great light lunch or snack.

Serves 6

1 (16-ounce) ball of store-bought pizza dough
1 pint cherry tomatoes
3 Tbsp. olive oil
1/2 tsp. kosher salt
4 garlic cloves, smashed and peeled
2 fresh basil sprigs
All-purpose flour, for dusting
1/2 cup freshly grated mozzarella cheese
1/2 cup freshly grated Parmigiano-Reggiano
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1/2 tsp. dried oregano

Preheat the oven to 375° F.

Place the pizza dough in a lightly oiled bowl, cover with a towel, and allow it to rest in a warm place for 1 hour.

Pierce each tomato with the tip of a paring knife. On a small rimmed baking sheet, combine the tomatoes, olive oil, salt, garlic, and basil. Toss to coat and roast for 30 minutes, or until the tomatoes are beginning to blister. Set aside to cool.

Raise the oven temperature to 425°F.

On a lightly floured board, use a rolling pin to roll out the pizza dough to a 1⁄4-inch thickness. Using a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts and place them on a rimmed baking sheet. Bake the hearts for about 12 minutes, or until lightly puffed and beginning to brown. Remove from the oven and cool slightly. Split the hearts in half horizontally, as if you were making a sandwich. Divide the mozzarella and tomatoes over the bottom halves and sprinkle evenly with the Parmigiano-Reggiano. Replace the tops and brush with extra-virgin olive oil. Sprinkle each heart with oregano.

Bake for 5 minutes, or until the cheese is melted and the tops are golden. Serve warm, drizzled with more extra-virgin olive oil, if desired.


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